Hunan Chicken two chicken breast cut into bite size pieces 1 tbsp cornflour 1 tspn salt Soak 4-5 dried mushrooms in 1/2 cup boiling water for 1 hour and then drain the water and add in a bowl to 1 cup chicken stock 2 tsps sugar 1 tbsp light soy 1 tspn dark soy 1 tspn rice vinegar and mix and set aside Chop into bite size pieces 1 green sweet pepper, 6 asparagus, the mushrooms, 4-6 normal mushrooms and 4-6 spring onions cut into 2 inch pieces. Chop 1 inch of ginger and 4 cloves of garlic and some hot pepper finely This is a lovely chicken dish that goes well with noodles or rice. The basis is marinating the chicken breasts chopped into bite size pieces for 2-4 hours in cornflour, salt and a small amount of 5 spice. I emphasise this as it doesnt need much 1/2 tspn. When ready to cook, heat oil in a wok, add ginger/garlic/pepper mixture and let cook for 1-2 minutes, add the chicken and stirring briskly cook until golden brown (see picture above), its best to cook in portions to keep oil hot and as each is done take out. Remove from pan and add vegetables and let fry for 3-5 minutes and then add stock mixture bring to boil and let cook for 3 minutes then add the chicken and a little corn flour and water mixed to thicken. Stir until chicken is coated and shiny and serve. Via: Caribbean Recipes Join me in my free health and wellness group: https://facebook/groups/515078755238385/...
Posted on: Thu, 27 Mar 2014 00:47:41 +0000
Trending Topics
Recently Viewed Topics
© 2015